Alas, the colder weather is upon us fortunate southern Arizonans and my fridge is quickly filling up with leafy winter greens such as chard, kale, Asian greens, and mustard greens. This week at Tucson CSA, I picked up a bunch of mustard greens roughly two feet in length and sturdy enough to feed Popeye himself. Upon realizing that they wouldn’t fit in either one of my vegetable drawers, I designated an entire shelf of my fridge for winter greens. I fully expect that shelf to be overflowing with a variety of greens until approximately April, when it will be too warm for such produce to flourish. As I really enjoy keeping other things (i.e. citrus, cake, citrus cake) in my fridge, I attempt to cook my greens rather quickly after picking them up from Tucson CSA. One of the most successful ways I’ve done this is soup. Spicy Greens and Beans to be exact.
As soon as the first chill creeps through my old single pane windows, I make a big pot of soup. The stellar thing about soup is that it doesn’t have to take long to make, and it is extremely cost-efficient. Take these Spicy Greens and Beans, for example. From start to finish (finish=me sitting down to enjoy a soul-warming bowl of soup), this recipe took twenty minutes. Twenty minutes. That’s faster than leaving your house to pick up take out, and just a little bit longer than heating up a frozen burrito. As if the taste and efficiency of these Spicy Greens and Beans aren’t quite enough for you, consider the cost: this entire pot of organic, nutritious soup, which serves four particularly hungry people and six reasonably hungry people, costs less than ten dollars to make.
Add in a loaf of Barrio Bread, which nobody has ever regretted bringing home, and you’ve got a complete meal that will get you through the coldest of winter days.